Hybiscus Flower Gelatine With Lychee Mousse |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I used to have this for dessert at my Thai friends' homes. It is very delicious and beautiful when served in clear, individual cups. Ingredients:
*gelatine |
1 oz dried hybiscus petals |
2 leaves or 1/2 small packet unflavored gelatine powder |
8 tbsp granulated sugar |
*mousse |
2 leaves or 1/2 small packet unflavored gelatine powder |
14 oz lychhees, peeled and stones removed |
5 oz whipping cream |
1 medium egg white |
*for final assembly and decoration |
6 extra lychees, peeled and stones removed |
2 1/2 oz piece of good quality sponge cake |
Directions:
1. * Gelatine:
2. Boil 9 oz water, then turn off heat.
3. Add hybiscus petalss and them cover pot for 10 minutes.
4. Strain petals and add sugar to liquid.
5. Heat gently, stirring until sugar is dissolved.
6. Add gelatine and stir until dissolved.
7. Divide into 6 ramekins or 6 small desssert cups.
8. Chill until set.
9. * Mousse:
10. Puree the 14 ounces of lychees.
11. Gently heat a few tablespoons of the lychees in a small saucepan.
12. Add the gelatine powder to the heated lychees and mix thoroughly.
13. Mix the heated lychee/gelatine with the remainder of the purreed lychees.
14. Set aside for 1 hour to let it partially set.
15. Whisk the cream until it forms soft peaks.
16. Whisk the egg white until peaks form.
17. Boil 5 Tbsp of sugar with 1 Tbsp of water until dissolved.
18. Whisk into egg white.
19. Fold whipped cream into lychee mixture, then fold into the meringue.
20. To assemble:
21. Roughly chop the remaining 6 lychees and cut the cake into small cubes.
22. Put 3 -4 cubes on top of the hybiscus gelatine and add a spoonful of chopped lychee.
23. Divide the mousse among the 6 individual cups.
24. CHill until set.
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